Volume 80; Issue 2

Main
Meat Science
Volume 80; Issue 2

Meat Science

Volume 80; Issue 2

1

The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

N. Solomakos, A. Govaris, P. Koidis, N. Botsoglou

Journal:

Year:

2008

Language:

english

File:

PDF, 207 KB

english, 2008

2

Dry fermented sausages enriched with lycopene from tomato peel

M.M. Calvo, M.L. García, M.D. Selgas

Journal:

Year:

2008

Language:

english

File:

PDF, 125 KB

english, 2008

3

Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)

Valeria S. Eim, Susana Simal, Carmen Rosselló, Antoni Femenia

Journal:

Year:

2008

Language:

english

File:

PDF, 194 KB

english, 2008

4

Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage

Ester Cáceres, María Luisa García, María Dolores Selgas

Journal:

Year:

2008

Language:

english

File:

PDF, 877 KB

english, 2008

5

Determination of changes in protein conformation caused by pH and temperature

M. Gratacós-Cubarsí, R. Lametsch

Journal:

Year:

2008

Language:

english

File:

PDF, 516 KB

english, 2008

6

Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131

N. Xiraphi, M. Georgalaki, K. Rantsiou, L. Cocolin, E. Tsakalidou, E.H. Drosinos

Journal:

Year:

2008

Language:

english

File:

PDF, 464 KB

english, 2008

7

Determination of volatile compounds in San Daniele ham using headspace GC–MS

Brigitta Gaspardo, Giuseppe Procida, Barbara Toso, Bruno Stefanon

Journal:

Year:

2008

Language:

english

File:

PDF, 124 KB

english, 2008

8

The influence of seasonal temperatures on meat quality characteristics of hot-boned, m. psoas major and minor, from goats and sheep

I.T. Kadim, O. Mahgoub, W. Al-Marzooqi, D.S. Al-Ajmi, R.S. Al-Maqbali, S.M. Al-Lawati

Journal:

Year:

2008

Language:

english

File:

PDF, 145 KB

english, 2008

9

Carcass and meat quality of Assaf milk fed lambs: Effect of rearing system and sex

A.B. Rodríguez, R. Landa, R. Bodas, N. Prieto, A.R. Mantecón, F.J. Giráldez

Journal:

Year:

2008

Language:

english

File:

PDF, 121 KB

english, 2008

10

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

R. Morales, J. Arnau, X. Serra, L. Guerrero, P. Gou

Journal:

Year:

2008

Language:

english

File:

PDF, 289 KB

english, 2008

11

Meat and fat colour as a tool to trace grass-feeding systems in light lamb production

G. Ripoll, M. Joy, F. Muñoz, P. Albertí

Journal:

Year:

2008

Language:

english

File:

PDF, 204 KB

english, 2008

12

Identifying muscle and processing combinations suitable for use as beef for fajitas

D. Huerta-Montauti, R.K. Miller, C.E. Schuehle Pfeiffer, K.D. Pfeiffer, K.L. Nicholson, W.N. Osburn, J.W. Savell

Journal:

Year:

2008

Language:

english

File:

PDF, 1.23 MB

english, 2008

13

Authentication of meat from game and domestic species by SNaPshot minisequencing analysis

Fabio La Neve, Tiziana Civera, Nadia Mucci, Maria Teresa Bottero

Journal:

Year:

2008

Language:

english

File:

PDF, 491 KB

english, 2008

14

Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

Ji-Hun Choi, Jong-Youn Jeong, Doo-Jeong Han, Yun-Sang Choi, Hack-Youn Kim, Mi-Ai Lee, Eui-Soo Lee, Hyun-Dong Paik, Cheon-Jei Kim

Journal:

Year:

2008

Language:

english

File:

PDF, 342 KB

english, 2008

15

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Camilla Bejerholm, Margit D. Aaslyng

Journal:

Year:

2008

Language:

english

File:

PDF, 286 KB

english, 2008

16

Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured “chorizo” sausage treated with high pressure and kept in chilled storage

B. de las Rivas, C. Ruiz-Capillas, A.V. Carrascosa, J.A. Curiel, F. Jiménez-Colmenero, R. Muñoz

Journal:

Year:

2008

Language:

english

File:

PDF, 190 KB

english, 2008

17

Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

Pedro Díaz, Gema Nieto, María Dolores Garrido, Sancho Bañón

Journal:

Year:

2008

Language:

english

File:

PDF, 134 KB

english, 2008

18

Effect of the insulin-like growth factor-II and RYR1 genotype in pigs on carcass and meat quality traits

K. Van den Maagdenberg, A. Stinckens, E. Claeys, N. Buys, S. De Smet

Journal:

Year:

2008

Language:

english

File:

PDF, 188 KB

english, 2008

19

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

Diego L. García-González, Noelia Tena, Ramón Aparicio-Ruiz, Maria T. Morales

Journal:

Year:

2008

Language:

english

File:

PDF, 242 KB

english, 2008

20

Productive performance and meat quality of Mouflon × Sarda and Sarda × Sarda suckling lambs

G.M. Vacca, V. Carcangiu, M.L. Dettori, M. Pazzola, M.C. Mura, S. Luridiana, G. Tilloca

Journal:

Year:

2008

Language:

english

File:

PDF, 278 KB

english, 2008

21

Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product

Veli Gök, Ersel Obuz, Levent Akkaya

Journal:

Year:

2008

Language:

english

File:

PDF, 189 KB

english, 2008

22

Effects of growth rate, sex and slaughter weight on fat characteristics of pork bellies

J.A. Correa, C. Gariépy, M. Marcoux, L. Faucitano

Journal:

Year:

2008

Language:

english

File:

PDF, 231 KB

english, 2008

23

The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality

J.H. Choe, Y.M. Choi, S.H. Lee, H.G. Shin, Y.C. Ryu, K.C. Hong, B.C. Kim

Journal:

Year:

2008

Language:

english

File:

PDF, 158 KB

english, 2008

24

Comparing the histochemical characteristics and meat quality traits of different pig breeds

Y.C. Ryu, Y.M. Choi, S.H. Lee, H.G. Shin, J.H. Choe, J.M. Kim, K.C. Hong, B.C. Kim

Journal:

Year:

2008

Language:

english

File:

PDF, 183 KB

english, 2008

25

Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses

Lene Meinert, Sara C. Christiansen, Lars Kristensen, Charlotte Bjergegaard, Margit D. Aaslyng

Journal:

Year:

2008

Language:

english

File:

PDF, 426 KB

english, 2008

26

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

Ülkü Dalmış, Ayla Soyer

Journal:

Year:

2008

Language:

english

File:

PDF, 912 KB

english, 2008

27

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

Cristina Molinero, Beatriz Martínez, Begoña Rubio, Jordi Rovira, Isabel Jaime

Journal:

Year:

2008

Language:

english

File:

PDF, 264 KB

english, 2008

28

Analytical methods for authentication of fresh vs. thawed meat – A review

N.Z. Ballin, R. Lametsch

Journal:

Year:

2008

Language:

english

File:

PDF, 154 KB

english, 2008

29

Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing

M. Toldrà, E. Dàvila, E. Saguer, N. Fort, P. Salvador, D. Parés, C. Carretero

Journal:

Year:

2008

Language:

english

File:

PDF, 178 KB

english, 2008

30

Breed assignment test in four Italian beef cattle breeds

C. Dalvit, M. De Marchi, R. Dal Zotto, M. Gervaso, T. Meuwissen, M. Cassandro

Journal:

Year:

2008

Language:

english

File:

PDF, 150 KB

english, 2008

31

How pH causes paleness or darkness in chicken breast meat

Journal:

Year:

2008

Language:

english

File:

PDF, 127 KB

english, 2008

32

Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC–PAD analysis of 4-hydroxyproline

M.C. Messia, T. Di Falco, G. Panfili, E. Marconi

Journal:

Year:

2008

Language:

english

File:

PDF, 184 KB

english, 2008

33

Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plants

A.K. Biswas, N. Kondaiah, K.N. Bheilegaonkar, A.S.R. Anjaneyulu, S.K. Mendiratta, C. Jana, H. Singh, R.R. Kumar

Journal:

Year:

2008

Language:

english

File:

PDF, 177 KB

english, 2008

34

De electricitatis catholici musculari – Concerning the electrical properties of muscles, with emphasis on meat quality

L.S. Ravn, N.K. Andersen, M.A. Rasmussen, M. Christensen, S.A. Edwards, J.H. Guy, P. Henckel, A.P. Harrison

Journal:

Year:

2008

Language:

english

File:

PDF, 156 KB

english, 2008

35

Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil

J. Librelotto, S. Bastida, A. Serrano, S. Cofrades, F. Jiménez-Colmenero, F.J. Sánchez-Muniz

Journal:

Year:

2008

Language:

english

File:

PDF, 225 KB

english, 2008

36

Effect of pre- and post-pubertal castration on Piemontese male cattle. II: Carcass measures and meat yield

Carla Lazzaroni, Davide Biagini

Journal:

Year:

2008

Language:

english

File:

PDF, 256 KB

english, 2008

37

Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

Jasna Djinovic, Aleksandar Popovic, Wolfgang Jira

Journal:

Year:

2008

Language:

english

File:

PDF, 235 KB

english, 2008

38

Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi

Å. Lagerstedt, L. Enfält, L. Johansson, K. Lundström

Journal:

Year:

2008

Language:

english

File:

PDF, 112 KB

english, 2008

39

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

J. Fernández-López, E. Sendra, E. Sayas-Barberá, C. Navarro, J.A. Pérez-Alvarez

Journal:

Year:

2008

Language:

english

File:

PDF, 170 KB

english, 2008

40

Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE

P. Hu, X.L. Xu, G.H. Zhou, Y.Q. Han, B.C. Xu, J.C. Liu

Journal:

Year:

2008

Language:

english

File:

PDF, 222 KB

english, 2008

41

Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

Nevijo Zdolec, Mirza Hadžiosmanović, Lidija Kozačinski, Željka Cvrtila, Ivana Filipović, Mario Škrivanko, Kristina Leskovar

Journal:

Year:

2008

Language:

english

File:

PDF, 150 KB

english, 2008

42

Composition and quality differences between the longissimus and infraspinatus muscles for several groups of pasture-finished cattle

R.W. Purchas, M. Zou

Journal:

Year:

2008

Language:

english

File:

PDF, 186 KB

english, 2008

43

Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability

Diana Martin, Jorge Ruiz, Riitta Kivikari, Eero Puolanne

Journal:

Year:

2008

Language:

english

File:

PDF, 191 KB

english, 2008

44

A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution

K.W. Farag, J.G. Lyng, D.J. Morgan, D.A. Cronin

Journal:

Year:

2008

Language:

english

File:

PDF, 493 KB

english, 2008

45

Characteristics of Staphylococcus hyicus strains isolated from pig carcasses in two different slaughterhouses

Ch. Hassler, S. Nitzsche, C. Iversen, C. Zweifel, R. Stephan

Journal:

Year:

2008

Language:

english

File:

PDF, 152 KB

english, 2008

46

Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles

J.J. Cottrell, M.B. McDonagh, F.R. Dunshea, R.D. Warner

Journal:

Year:

2008

Language:

english

File:

PDF, 185 KB

english, 2008

47

Production performance and meat quality characteristics of sheep comprising four sex-types over a range of slaughter weights produced following commercial practice

N.J. Okeudo, B.W. Moss

Journal:

Year:

2008

Language:

english

File:

PDF, 131 KB

english, 2008

48

Effect of the Iberian pig line on dry-cured ham characteristics

Ana I. Carrapiso, Carmen García

Journal:

Year:

2008

Language:

english

File:

PDF, 142 KB

english, 2008

49

Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein

Youling L. Xiong, Kingsley K. Agyare, Kwaku Addo

Journal:

Year:

2008

Language:

english

File:

PDF, 343 KB

english, 2008

50

Editorial Board

Journal:

Year:

2008

Language:

english

File:

PDF, 203 KB

english, 2008

51

AMSA Mission & Membership Application

Journal:

Year:

2008

Language:

english

File:

PDF, 193 KB

english, 2008

To build up a library is to create a life. It’s never just a random collection of books.

— Carlos María Domínguez

Official channel

Z-Library Desktop Launcher

Tor version

Z-Library

Z-Library Since 2009 support@z-lib.do

EnglishРусскийEspañolItalianoελληνικάاللغة العربيةBahasa IndonesiaBahasa Malaysiaहिन्दीDeutschFrançaisPortuguêsУкраїнськаPolski中文繁體中文日本語Tiếng ViệtAzərbaycan DiliՀայոց լեզուภาษาไทยTürk Diliქართველიবাংলাپښتوతెలుగుاردو한국어SrpskiБългарски